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Table 1 Baseline Demographic and Unadjusted Home Food Environment Characteristics*

From: Differences in home food availability of high- and low-fat foods after a behavioral weight control program are regional not racial

 

Overall

N = 90

Vermont White participants N = 44

Arkansas White participants

N = 21

Arkansas African American

N = 25

p-value

Age (years)

44.6±10.2

46.2±10.2

42.7±11.4

41.7±2.5

p > 0.05

Female (%)

95%

93%

96%

100%

p > 0.05

College Education or Higher (%)

65%

69%

50%

69%

p < 0.05

Weight (kg)

98.3±19.0

94.0±20.3

98.0±13.5

106.0±18.8

p < 0.05

Food Storage (FSQa food categories)

3.6±2.5

3.2±2.2

3.7±2.1

4.1±3.1

p > 0.05

Low-Fat Foods (HFIb food categories)

7.2±2.1

7.6±1.9

6.4±2.1

7.0±2.1

p = 0.075

High-Fat Foods (HFIb food categories)

8.5±2.5

7.6±2.0

9.4±3.0

9.2±2.5

p < 0.01

  1. * (Mean ± SD unless otherwise noted); aFood Storage Questionnaire; bHousehold Food Inventory